To Start Simply cut them in half (baby or adult.) You may need to wash between the leaves as dirt/soil can get in there and stick unless brushed out. I use my fingers with running water or a wet paper towel to clean in between. Then, pick your poison as far as prep.

I love to do the following 3:

Stir-Fried: with a bit of sesame oil in a non-stick skillet over medium heat – let it brown and try to only flip it once so it is not going to “break” apart.

Roasted: I like to braise it with a sauce + roast it slowly at a low temperature.

Grilled: I love to grill it atop tinfoil with a bit of oil and combination of gluten-free soy + Sriracha sauce.

Bok choy is an amazing light green, often confused with cabbage, but has a mostly neutral flavor. This makes it fantastic with light proteins like poultry and fish.